Marry Me Chicken Soup (Printer-Friendly Version)

Tender chicken and vegetables cooked in a creamy, aromatic broth with sun-dried tomato and Parmesan accents.

# Required Ingredients:

→ Poultry

01 - 500 grams boneless, skinless chicken breasts, cubed

→ Vegetables

02 - 1 large onion, diced
03 - 2 medium carrots, thinly sliced
04 - 2 celery stalks, diced
05 - 2 cloves garlic, minced

→ Soup Base

06 - 1.4 liters low-sodium chicken broth
07 - 120 milliliters dry white wine
08 - 1 tablespoon sun-dried tomato paste

→ Creamy Sauce & Garnish

09 - 180 milliliters heavy cream
10 - 50 grams grated Parmesan cheese
11 - 2 teaspoons fresh thyme leaves
12 - Fresh parsley, chopped for garnish

→ Seasonings & Oil

13 - 30 milliliters olive oil
14 - Salt, to taste
15 - Freshly ground black pepper, to taste

# Step-by-Step Instructions:

01 - Pat chicken cubes dry with paper towels. Season with salt, pepper, and half the olive oil. Dice onion, slice carrots thinly, and chop celery.
02 - Heat a large Dutch oven over medium-high heat for 2 minutes. Add remaining olive oil and swirl to coat. Brown chicken in a single layer for 3-4 minutes on each side until deeply caramelized. Remove and set aside.
03 - Reduce heat to medium. Add onion, carrots, and celery to the pot. Cook, stirring occasionally, for 5-6 minutes until vegetables soften and onion becomes translucent.
04 - Stir in minced garlic and sun-dried tomato paste. Cook for 30 seconds until fragrant. Pour in white wine, scraping browned bits from the pot’s bottom. Reduce wine by half over 2-3 minutes.
05 - Add chicken broth and return browned chicken to the pot. Bring to a gentle boil, then reduce heat to simmer.
06 - Partially cover and simmer for 15-20 minutes until chicken is fully cooked and vegetables are tender.
07 - Remove pot from heat. Stir in heavy cream, grated Parmesan, and fresh thyme leaves until sauce thickens. Adjust seasoning with salt and pepper.
08 - Ladle soup into bowls. Garnish with chopped fresh parsley and serve immediately.

# Handy Cooking Tips:

01 - Patting the chicken dry before searing ensures a golden crust that locks in juices.
02 - Use a Dutch oven for even heat distribution to prevent scorching of the cream.
03 - Adjust seasoning after adding cream since dairy can mellow saltiness.

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